Model Kitchen: Elettra Wiedemann's Anything Goes Quinoa

Stay tuned throughout this month as the Hollywood royal turned model turned foodie brings her refreshingly approachable kitchen wisdom to ELLE.com.

They say you are what you eat. So, if this adage holds true, from 2010-2011, I was a giant walking bowl of steaming quinoa. During that period, I think I followed this recipe—inspired by vegan New York restaurant Caravan of Dream's Santa Maria Stir-Fry dish—about 4-5 times a week. What's great about this recipe is that you can use whatever vegetables are in season (just roast 'em up with some olive oil, and salt). This bowl is healthy, easy, fast, and delicious—perfect for Impatient Foodies!

1. Heat oven to 375°F
2. Chop up your vegetables and put them on a baking sheet, cover them with olive oil, and sprinkle with salt. Mix well so that everything is evenly coated.
3. When oven is heated, put the vegetables in and set a timer for 15 minutes. Stir every five minutes. Oven temperatures vary, so if your veggies need some additional time to fully cook, that is totally cool!
4. Meanwhile, quickly rinse your cup of quinoa and add it to 1¼ cup of boiling water. Cover, reduce heat, and let simmer for about 12 minutes. Once it's cooked let it stand for 5 minutes. Then, fluff gently with a fork. (Tip from EW: Once you cover your quinoa and reduce the heat, LEAVE IT ALONE AND LET IT DO ITS THING. Don't open the lid and let the steam escape. Keep the cover on even while it is cooling. This will help the quinoa become really fluffy and delicious.)
6. When vegetables are finished cooking, take them out of the oven to cool.
7. Meanwhile, prep your base: Put a large spoonful of hummus on the bottom of your bowl, followed by a spoonful of pesto, followed by some quinoa, and top with roasted vegetables. Add a couple glugs of olive oil, a pinch of salt, and garnish with feta (optional).
8. Serve and enjoy immediately!